02-Jun-2022 By Kavitha Sivasubramaniam
Consumer interest in fermented foods is increasing and these foods will be major contributors to any potential recommendations for dietary microbes.
29-Mar-2022 By Asia Sherman
Consuming fermented dairy increases the presence of certain gut microbiota and improves relational memory in healthy adults, says a new study published in the journal Nutritional Neuroscience.
01-Feb-2022 By Kavitha Sivasubramaniam
With an ethos “to help people live healthier lives by using what nature provides us in its most pure and organic form”, British health drinks company Purearth has imminent expansion plans.
12-Apr-2021 By Will Chu
Molecules isolated from probiotic-packed yogurt could prove to be ideal drug candidates that address a range of inflammatory conditions that include the immune response seen in COVID-19 patients.
05-Jan-2021 By Nikki Hancocks
Scientists have revealed a web of interactions among bacterial species are necessary for the coexistence of health-promoting microbes in the popular fermented milk drink, kefir.
26-May-2020 By Nikki Hancocks
Kefir consumption could increase the production of the neurotransmitter GABA which is responsible for many important cognitive functions and helps regulate anxiety, according to new research in mice.
18-Jun-2019 By Cheryl Tay
Indian start-up Kefir Culture is aiming to improve public health and targeting local expansion with its own twist on kefir, a traditional fermented beverage known for its gut health benefits.
'Unusual tastes might take some getting used to - but play into the millennial quest for experimental flavors'
12-Oct-2018 By Rachel Arthur
Fermented drinks are adding a new flavor dimension to the soft drinks category: and brands should put greater emphasis on their products’ unique taste, says Mintel.
25-Oct-2017 By Niamh Michail
We talked to Chr Hansen CEO about selling dairy cultures to the biggest cheese makers in the US, how to double profitability in colours by 'ditching complexities' and why he is sceptical of (but still investing in) plant-based ingredients.
28-Sep-2017 By Niamh Michail
Chr Hansen has developed cultures for lacto-fermented soy and coconut yoghurts with the taste, texture and healthiness of traditional dairy. ‘It’s still niche but we want to be the first innovators here,” the firm says.
07-Oct-2016 By Lynda Searby
New research characterising kefir has detected genes that could be responsible for health benefits of the fermented dairy beverage popular in eastern Europe and the Middle East.
Coconut and kefir: Rhythm's fermented drinks
03-May-2016 By Rachel Arthur
Rhythm Health believes its coconut-based kefir beverages and snacks can be the ‘natural successor’ to the current drinks for digestive health on shelves, because its products also tap into consumer demands such as dairy-free, gluten-free and no added...
08-Feb-2016 By Hal Conick
The drinkable yogurt market is set to expand by approximately $13bn by 2020, according to a recent analysis by Technavio.
New Chr. Hansen cultures aim to improve yoghurt drink texture
04-Oct-2010 By Guy Montague-Jones
Chr. Hansen has launched new cultures specifically to improve the texture and mouthfeel of drinking yoghurts so manufacturers do not have to turn to thickeners.
Danisco extends Kefir output for global tastes
08-Jul-2008 By Neil Merrett
Ingredients group Danisco has announced that it has completed a
major expansion of a Kefir culture plant in Poland as part of
attempts to meet new global demand for the fermented product as a
Kefir grain sugars eyed as healthy gelling agent
14-Nov-2007 By Stephen Daniells
A polysaccharide from kefir grains, kefiran, is able to form gels
after freeze-drying and may offer a novel gelling agent for
industry, suggests new research from Argentina.
Naked Juice brings probiotics to functional juice
05-Sep-2007 By Clarisse Douaud
Californian beverage manufacturer Naked Juice is taking a page from
dairy's book and introducing probiotics to the functional juice
Functional drinks driving UK yoghurt boom
24-Aug-2006 By Stephen Daniells
Sales of yoghurt in the UK are set to increase by 40 per cent over
the next five years, and smash the £2bn barrier by 2011, with
surging functional yoghurt drinks driving sales.
Milk: maternal influence on daughter's bones?
Milk drinking mums could boost consumption of daughter's milk, say
researchers in the US.
Reducol allowed in seven new food types
Canadian biotech firm Forbes Medi-Tech said this week that it has
gained European approval to market its cholesterol-lowering
ingredient Reducol in seven new food applications.
Danone launches new, magnesium-rich milk drink
French firm Danone, one of the world's top ten food and drink
companies, has launched a novel dairy concept on the Belgian market
Yakult moves into new market
Japanese dairy firm Yakult Honsha is entering the New Zealand
market with its probiotic fermented milk drink this month.
Probiotic kefir cultures for growing category
Rhodia Food has launched a range of probiotic-containing cultures
for fermented milks, such as kefir, which are increasing in
popularity as a result of their health benefits.
Little bottles making it big in functional dairy
The success of the 'little bottle' or 'daily dose' format in the
probiotics sector is encouraging companies to launch new functional
products in the handy sized bottle, leaving out the traditional
Valio's lactose-free product reaches Switzerland
Dairy innovator Valio has extended its lactose-free milk drink to
Switzerland through its first licensing agreement for the
technology with the Swiss firm Emmi.
Fermented milk for lactose intolerance
Drinking fermented milk appeared to eliminate or drastically reduce
symptoms related to lactose intolerance in people with the allergy,
report US researchers on a small study.
New pack for non-fat kefir
Lifeway Foods of the US has launched a new packaging design for the
non-fat version of its popular probiotic kefir product to coincide
with the Fancy Food Show in New York.